KitchenAid KFP72BL Use & Care Guide - Page 27

VEGETABLES AND SIDE DISHES Bourbon-Glazed Carrots 1 pound carrots, peeled and trimmed 1⁄4 cup water 1⁄4 teaspoon salt 1⁄4 cup bourbon 2 tablespoons butter or margarine 2 tablespoons brown sugar Position reversible slicing/shredding disc in work bowl to slice. Add carrots. Process to slice. Combine carrots, water, and salt in small saucepan. Heat to boiling. Reduce heat to medium. Cover. Cook 5 to 7 minutes, until tender. Drain. Set carrots aside in medium bowl; cover to keep warm. Add bourbon, butter, and brown sugar to saucepan. Cook and stir over medium-low heat until bubbly and thickened. Add carrots; stir to coat. Yield: 5 servings (1⁄2 cup per serving). Per serving: About 120 cal, 1 g pro, 12 g carb, 4.5 g total fat, 3 g sat fat, 10 mg chol, 170 mg sod. Triple Potato Bake 3 tablespoons butter or margarine 3 tablespoons allpurpose flour 1 teaspoon garlic salt 1⁄8-1⁄4 teaspoon black pepper 1⁄8-1⁄4 teaspoon cayenne 21⁄4 cups milk 2 slices white bread, buttered and torn in pieces 2 medium yellow potatoes (such as Yukon Gold, Norgold) 4 small blue potatoes 2 medium red potatoes 2 shallots, cut into 11⁄2-inch pieces Fresh parsley, if desired Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, black and cayenne pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk. Cook, stirring constantly until thickened and bubbly. Set aside. Position multipurpose blade in work bowl. Add buttered bread. Pulse 5 to 6 times, about 10 seconds each. Set aside. Wipe out work bowl. Switch multipurpose blade for reversible slicing/shredding disc set to slice. Add potatoes and shallots through feed tube. Process to slice. Place in greased 12 x 8 or shallow 21⁄2-quart pan. Toss lightly to mix. Pour sauce mixture slowly over potatoes and shallots; mix until potatoes are coated. Cover dish with foil. Bake at 350°F for 40 minutes. Remove foil. Sprinkle buttered bread crumbs over top. Bake for 35 minutes more, until tender. If desired, add parsley to mini work bowl. Process to chop. Sprinkle parsley over potatoes before serving. Yield: 12 servings (1⁄2 cup per serving). Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g total fat, 3 g sat fat, 15 mg chol, 135 mg sod. 25